Separate florets
from stalks of broccoli. Chop stalks and cook in salted boiling water for
2 or 3 minutes then add florets and cook 2 minutes more or long enough
that they turn dark green. Drain but reserve 2 cups cooking water (only
if you do not plan to use chicken broth). Saute garlic and pepper flakes
in olive oil until garlic starts to become golden. Add broccoli and stir
to coat well with the oil. The florets should be crisp tender. Remove them
with slotted spoon and set aside. Puree the remaining contents of the pan
including the oil with a few ounces of the reserved florets. Bring the
chicken stock to a boil with 1 cup of reserved broccoli water and add soup
pasta. Cook for 5 minutes. add the garlic broccolipuree and cook
5 more minutes. Keep adding a bit more broccoli water if soup is getting
to thick. Finally add the reserved broccoli florets and heat through. serve
with the cheese on the side. Good with a crusty bread and red wine to make
a meal by itself.

Crush tomatoes to
a pulp in a bowl and add the garlic, salt, cayenne. Mix well and add the
olive oil gradually. add the sliced onion, diced pepper and cucumber. Add
the water and mix well and chill. Note: onion should be sliced paper thin.

Saute ground beef
and then add all ingredients along with 1 1/2 cups of water. Cover pot
and cook 30 minutes or until zucchini is tender. Do not overcook. Note:
you may substitute 3/4 cup canned tomatoes for the tomato paste if desired.
Serve with crusty Italian bread.